High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation

PCR-denaturing gradient gel electrophoresis analysis of microbial community in soy-daddawa, a Nigerian fermented soybean (Glycine max (L.) Merr.) condiment

(2016) Obinna T. Ezeokoli et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Comparative analysis of the gastrointestinal microbial communities of bar-headed goose (Anser indicus) in different breeding patterns by high-throughput sequencing

(2016) Wen Wang et al.   MICROBIOLOGICAL RESEARCH

High-throughput sequencing reveals microbial community diversity of Tibetan naturally fermented yak milk

(2015) Wenjun Liu et al.   ANNALS OF MICROBIOLOGY

Microbiota Dynamics Associated with Environmental Conditions and Potential Roles of Cellulolytic Communities in Traditional Chinese Cereal Starter Solid-State Fermentation

(2015) Pan Li et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Microbial community dynamics in Baolige oilfield during MEOR treatment, revealed by Illumina MiSeq sequencing

(2015) Jing You et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Rhizosphere microbial community manipulated by 2 years of consecutive biofertilizer application associated with banana Fusarium wilt disease suppression

(2015) Zongzhuan Shen et al.   BIOLOGY AND FERTILITY OF SOILS

Production of β-glucosidase on solid-state fermentation by Lichtheimia ramosa in agroindustrial residues: Characterization and catalytic properties of the enzymatic extract

(2015) Nayara Fernanda Lisboa Garcia et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons

(2015) Justyna Połka et al.   FOOD MICROBIOLOGY

Identification of key micro-organisms involved in Douchi fermentation by statistical analysis and their use in an experimental fermentation

(2015) C. Chen et al.   JOURNAL OF APPLIED MICROBIOLOGY

Mycobiome: Approaches to analysis of intestinal fungi

(2015) Jie Tang et al.   JOURNAL OF IMMUNOLOGICAL METHODS

Illumina MiSeq investigations on the changes of microbial community in the Fusarium oxysporum f.sp. cubense infected soil during and after reductive soil disinfestation

(2015) Xinqi Huang et al.   MICROBIOLOGICAL RESEARCH

Comparative Analysis of Denaturing Gradient Gel Electrophoresis and Temporal Temperature Gradient Gel Electrophoresis Profiles as a Tool for the Differentiation of Candida Species

(2015) Parisa Mohammadi et al.   Jundishapur Journal of Microbiology

An anaerobic dynamic membrane bioreactor (AnDMBR) for landfill leachate treatment: Performance and microbial community identification

(2014) Zhenfang Xie et al.   BIORESOURCE TECHNOLOGY

High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese

(2014) Alejandro Aldrete-Tapia et al.   FOOD MICROBIOLOGY

Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter

(2014) Xiao-Wei Zheng et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Traditional cheeses: Rich and diverse microbiota with associated benefits

(2014) Marie-Christine Montel et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Molecular Identification of Microbial Community in Surface and Undersurface Douchi During Postfermentation

(2014) Tingtao Chen et al.   JOURNAL OF FOOD SCIENCE

tuf-PCR-temporal temperature gradient gel electrophoresis for molecular detection and identification of staphylococci: Application to breast milk and neonate gut microbiota

(2014) Anne Filleron et al.   JOURNAL OF MICROBIOLOGICAL METHODS

Bacterial Distribution Along a 50 °C Temperature Gradient Reveals a Parceled Out Hot Spring Environment

(2014) A. Cuecas et al.   MICROBIAL ECOLOGY

Effect of Oral Administration of Metronidazole or Prednisolone on Fecal Microbiota in Dogs

(2014) Hirotaka Igarashi et al.   PLoS One

Long-Term Organic Nutrient Management Fosters the Eubacterial Community Diversity in the Indian Semi-arid Alfisol as Revealed by Length Heterogeneity–PCR

(2013) Dananjeyan Balachandar et al.   COMMUNICATIONS IN SOIL SCIENCE AND PLANT ANALYSIS

Bacterial community dynamics during industrial malting, with an emphasis on lactic acid bacteria

(2013) A. Justé et al.   FOOD MICROBIOLOGY

Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources

(2013) Alan J. Marsh et al.   PLoS One

Denaturing Gradient Gel Electrophoresis and Barcoded Pyrosequencing Reveal Unprecedented Archaeal Diversity in Mangrove Sediment and Rhizosphere Samples

(2012) Ana C. C. Pires et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

High-Throughput Sequencing for Detection of Subpopulations of Bacteria Not Previously Associated with Artisanal Cheeses

(2012) Lisa Quigley et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

COPE: an accurate k-mer-based pair-end reads connection tool to facilitate genome assembly

(2012) B. Liu et al.   BIOINFORMATICS

Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis

(2012) A.M.O. Leite et al.   FOOD MICROBIOLOGY

Application of denaturing gradient gel electrophoresis to microbial diversity analysis in Chinese Douchi

(2012) Tingtao Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Natural populations of lactic acid bacteria in douchi from Yunnan Province, China

(2012) Chen-jian Liu et al.   Journal of Zhejiang University-SCIENCE B

Structure, function and diversity of the healthy human microbiome

(2012)   NATURE

Production of thermotolerant and alkalotolerant cellulolytic enzymes by isolated Nocardiopsis sp. KNU

(2011) Ganesh D. Saratale et al.   BIODEGRADATION

Molecular identification of microbial community in Chinese douchi during post-fermentation process

(2011) Tingtao Chen et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Investigation of the microbial changes during koji-making process of Douchi by culture-dependent techniques and PCR-DGGE

(2011) Tingtao Chen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antifungal Activity of 2 Lactic Acid Bacteria of the Weissella Genus Isolated from Food

(2011) Dora Ndagano et al.   JOURNAL OF FOOD SCIENCE

Bacterial Contamination of Stock Solutions in Storage Cases for Contact Lens, and the Disinfectant-Resistance of Isolates

(2010) KATSUNORI FURUHATA et al.   BIOCONTROL SCIENCE

Fermentation with Bacillus spp. as a bioprocess to enhance anthocyanin content, the angiotensin converting enzyme inhibitory effect, and the reducing activity of black soybeans

(2010) Ming-Yen Juan et al.   FOOD MICROBIOLOGY

Thermophilic bacilli and their importance in dairy processing

(2010) Sara A. Burgess et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

An evaluation of commercial DNA extraction kits for the isolation of bacterial spore DNA from soil

(2010) S.M. Dineen et al.   JOURNAL OF APPLIED MICROBIOLOGY

Introducing mothur: Open-Source, Platform-Independent, Community-Supported Software for Describing and Comparing Microbial Communities

(2009) P. D. Schloss et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Analysis of Bacterial and Fungal Communities in Japanese- and Chinese-Fermented Soybean Pastes Using Nested PCR–DGGE

(2009) Tae Woon Kim et al.   CURRENT MICROBIOLOGY

Technological properties of candidate probiotic Lactobacillus plantarum strains

(2009) Ralitsa Georgieva et al.   INTERNATIONAL DAIRY JOURNAL

Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis

(2009) Tae-Woon Kim et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Changes in microbial community during Chinese traditional soybean paste fermentation

(2009) Jianxin Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Regulation of myocardial ketone body metabolism by the gut microbiota during nutrient deprivation

(2009) P. A. Crawford et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Development of a 16S rRNA gene-based prototype microarray for the detection of selected actinomycetes genera

(2008) Martina Kyselková et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Molecular identification of dominant microflora associated with ‘Hawaijar’ — A traditional fermented soybean (Glycine max (L.)) food of Manipur, India

(2008) K. Jeyaram et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food)

(2007) Dong Wang et al.   FOOD CHEMISTRY